Chicken Paprika

• 1 broiler-fryer
• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. (1 stick) butter or margarine
• 1 large onion
• 2 Tbsp. paprika
• 1 c. chicken broth
• 1 c. light cream

1. Shake chicken in bag with flour, 1 teaspoon salt and pepper. Reserve 2 tablespoons of flour.
2. Brown chicken in butter.
3. Pour pan fat into measuring cup.
4. Return 3 tablespoons to skillet. Saute onion in fat about 10 minutes.
5. Add paprika, remaining 1/2 teaspoon of salt and chicken broth; bring to boil.
6. Lower heat. Return chicken.
7. Cook, covered, 30 minutes or until tender. Remove chicken.
8. Stir in light cream.
9. Make paste of reserved 2 tablespoons flour and sour cream.
10. Stir slowly into skillet. Cook, stirring constantly over low heat until thickened.
11. Do not boil.
12. Return chicken.
13. Serve over dumplings.

broilerfryer, flour, salt, pepper, butter, onion, paprika, chicken broth, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403256 (may not work)